Vegan Spaghetti Bolognese - "Beanese"
Warm and hearty vegan bolognese which is easy to cook and leftovers are great for lunch.
Servings: 2 persons
Ingredients
Bolognese - "Beanese" sauce
- 3 onions
- 2 garlic cloves
- ½ chili (depends on strength)
- 3 tbsp tomato paste
- 100 g firm tofu
- 4 medium tomatoes
- 10 black olives
- ½ celery stem
- 1 dl water *
- 1 can black chickpeas (or black beans)
- 1 tbsp balsamic vinegar
- 1 tsp coconut sugar / brown sugar
- 2 tbsp Italian seasoning *
- 1 tsp pepper
- 0.5 tsp salt
- 10 fresh basil leaves
Further ingredients
- spaghetti (GF if necessary)
- nutrional yeast (optional) (GF if necessary)
- fresh basil
Instructions
- Peel the onions and garlic and chop finely with the chili. Add it to a large saucepan with the tomato paste. Crumble the tofu on to the pan and fry for a few minutes.
- Chop the tomatoes, olives and celery stem finely and add it to the saucepan with the water. Let it cook for 10 minutes.
- Rinse the chickpeas and add them with the rest of the ingredients to the saucepan mixture. Let it simmer for another 10 minutes (or longer).
- Meanwhile, cook the pasta according to instructions.
- Serve the beanese with your freshly cooked pasta and top it with nutritional yeast and fresh basil leaves.
Notes
* If you don't have a premixed Italian seasoning, add 1 tsp oregano, 1/4 tsp thyme, 1/4 tsp rosemary, 1/4 sage, 1/4 basil.
You can skip the water, if you like a more dense beanese, or just cooking it on high heat for a few minutes will make the water evaporate even more.
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